Ingredients:
For pancakes:
Flour 100 gr.
Sugar 1.5 tbsp
Eggs 2 pcs.
Milk 300 ml.
Orange 1 pc.
Salt
Vegetable oil or a piece of bacon for lubrication
For filling:
Apricots 350 gr.
Sugar 3 tbsp
Cognac or liquor 1 tbsp.
Starch 1 tsp
Preparing thin pancakes:
Sift flour into a bowl. Mix it with sugar and salt.
Make a well in the center and pour in a third of the milk.
Knead a homogeneous dough without lumps.
Add rest of milk, eggs.
Using a fine grater, grate the zest of 1 orange and add it to the dough.
Let the dough rest for 15 minutes.
Heat a non-stick frying pan over medium heat.
Lubricate the pan with vegetable oil or a piece of lard.
Pour the batter into the skillet to coat the bottom evenly.
Fry the pancake on one side, then use a spatula to turn it over to the other side and brown.
Thus, bake all the pancakes.
Filling preparation:
Wash the apricots, dry them, cut them in half and remove the pits.
Cut each half in half again. If the apricot is large, then into 3 or 4 parts.
Put the apricots in a hot pan, sprinkle them with sugar and fry for 1 minute. Then add alcohol mixed with starch, let the alcohol evaporate slightly.
Put 1 tbsp in the middle of the pancake. fillings and apricot, collect the ends of the pancake in a bag.